Recipe from NYT Cooking Martha Rose Schulman

8 oz boneless, skinless Chicken Breast, cut across the grain into 1/4” by 1/2” pieces

1 TB Egg White, lightly beaten

2 tsp Cornstarch

1 1/2 tsp plus 1 TB Rice Wine or Dry Sherry

Salt to taste

1/4 cup Chicken Stock or Vegetable Stock

1 T. Low-sodium Soy Sauce

1 bag Stir Fry Mix

2 TB Peanut Oil, Rice Bran Oil or Canola Oil

1 TB minced Ginger

2 fat Garlic cloves, minced

1/2 tsp Red Pepper Flakes

4 to 6 Scallions, cut on the diagonal 1/2” lengths, dark green part separated

6 to 8 Brussel Sprouts, quartered OR use Turnips instead

1 small or 1/2 large Red Bell Pepper, cut in thin 2” strips

1 bunch Bok Choy, cut in 1” slices

Freshly ground Pepper

Rice, whole grains or noodles for serving

In a large bowl, stir together the egg white, cornstarch, 1 1/2 tsp of the rice wine or sherry, salt to taste and 1 1/2 tsp of water.  When you can no longer see any cornstarch, add the chicken and stir together until coated.  Cover the bowl and place in the refrigerator for 30 minutes.  Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the stir fry mix.  Boil just until tender, and transfer to a bowl of cold water.  Do not drain the water from the pot.  Drain the stir fry mix, squeeze out excess water and chop coarsely.  Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok.  Bring the water in the pot back to a boil, add 1 TB of the oil and turn the heat down so that the water is at a bare simmer.  Carefully add the chicken to the water, stirring so that the pieces don’t clump.  Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minutes.  Drain well in a colander. Heat a 14” flat bottomed wok or 12” steel skillet over high heat until a drop of water evaporates within a second or two when adde to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger, red pepper flakes and stir-fry for no more than 10 seconds.  Add the white and light green pieces of scallions, the Brussel sprouts (or tulips) and the red pepper and stir fry for 2 minutes. Add the bok choy and stir-fry for another minute.  Add the chicken, the stir fry mix and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends.  Remove from the heat and serve with grains or noodles.